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The Time is Ripe by Debra Morris: July is peak season for summer fruits, veggies

By Debra MorrisColumnist

Posted:
07/25/2013 12:00:00 AM PDT

July is the perfect time to get out the grill and cook up some fresh fruits and veggies. Or pack a picnic basket with fresh salads, sides and desserts and head to the park for a summer concert.

You can't find better produce for your recipes than at your local farmers market. It's peak season for most summer fruits and vegetables, and you'll find a wider assortment of produce varieties than you would at the supermarket.

Try honey diva nectarines, sweet dream peaches, or Catalina plums.

Or pick the perfect pepper, the farmers market has everything from sweet bell peppers and banana peppers to jalapenos and the hottest habaneros!

And let's not forget the superstars of the season -- big luscious tomatoes and sweet Brentwood corn would be great on the grill.

Add some liquid libations to your basket and you have the perfect picnic!

Here's an old favorite recipe:

Red White and Blue Potato Salad

1 cup chopped green onions, divided

1 cup sour cream

1/2 cup light mayonnaise

1/4 cup white wine vinegar

4 teaspoons Dijon mustard

2 teaspoons sugar

2 teaspoons salt

1 teaspoon ground black pepper

1 pound unpeeled small or baby red-skinned potatoes

1 pound small purple or blue potatoes, peeled

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1 pound unpeeled small white potatoes

2 cups cooked fresh peas

1-1/2 cups crumbled blue cheese, about 6 ounces

Paprika

To make the dressing, whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill. Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.

Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day. Sprinkle potato salad with paprika and remaining 1/2 cup green onions. Makes about 8 cups.